Winterland Cake Box❄️ Make 4 kinds of cakes from 1 sponge batter

The cold weather inspired me to make a winter cake lunch box. I made 4 cakes with one sponge: snowman cake, polar bear cake, roll cake, and iceberg cake with some extra decorations such as ice jelly, chocolate snowflakes, meringue cookie snowballs, etc. I love making lunch box as some of you guys might know. And this is my first time to make a cake version! & I had so much fun!! I packed all the simple technics so that hopefully, this video will be helpful to you in some ways.

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INGREDIENTS
[GENOISE SPONGE CAKE]
Today, I spread the batter into a small rectangle tray (Tin: 6inch | 15cm ✖︎ 9.5inch | 24cm, for roll cake & ice-burg cake), 6 6cm domes and 6 3cm domes(I only used 5 of them)

▪ Egg: 3 large eggs
▪ Granulated sugar: 105g (3.7oz)
▪ Cake flour: 105g (3.7oz)
▪ Milk: 15g (about 1 Tbsp)
▪ Oil: 30g (1oz)

▪ Vanilla extract and shredded coconut: as you like! You can try different flavors, too.
- Vanilla (Snowman): 2 larger domes + 2 smaller domes
- Coconut: 4 larger domes + 3 smaller domes

Watch this video to learn how to make it step by step:
https://youtu.be/HKe8af9xsiE

Bake at 355F for 9 mins(mini domes), 10 mins(sheet cake), and 12 mins(bigger domes) or until they bounce back gently.

[SWISS MERINGUE]
• Egg white: 100g (3.5oz)
• Granulated sugar: 150g (5.3oz)
Heat up to 55C / 130F - 71C / 160F

Use 2/3 to spread on a lunch box
The rest for meringue cookies:
Bake at 200F / 95C for about 45-50mins until they get dried completely.

Watch this video to learn how to make it step by step:
https://youtu.be/HxJyV0_Z7XQ

[FRENCH BUTTERCREAM]
* You’ll have leftovers with this amount, so I stored the rest in a freezer for the next use. I do not recommend reducing less than this amount if you don’t have a very small pod and bowl/mixer to make a pate au bombe successfully.

• Egg Yolk: 60g (2.1oz)
• Granulated Sugar: 95g (3.3oz)
• Water: 35g (1.2oz or 2 Tbsp + 1 tsp)
• Butter: 226g (8oz, or 2 US sticks)
• Salt: a pinch

• Vanilla extract (for a snowman cake): Add as you like. Mix with about 1/2 cup of buttercream for one snowman.
• Shredded coconut (for a polar bear cake): Add as you like. Mix with about 1 cup of buttercream for one bear.

Watch this video to learn how to make it step by step:
https://youtu.be/rneWzj8B_TE

[WHIPPED CREAM FOR STRAWBERRY SHORTCAKE ICEBERG]
• Heavy cream: 50g (1.8oz)
• Granulated sugar: 4g (0.1oz)

[WIHTE CHOCOLATE WHIPPED CREAM]
• White chocolate: 8g
• Heavy cream: 50g (1.8oz)

[GELLY ICE]
• Gelatin sheet: 2g (let it hydrate with ice water)
• Water: 100g (3.5oz)
• Granulated sugar: 15g (0.5oz)

For small decoration pieces:
Dark chocolate
White chocolate
Edible pearl and silver spray

TOOLS/INGREDIENTS I USED/MENTIONED TODAY:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.
[STANDING MIXER]
https://amzn.to/397qYhA
[FOOD PASTE COLORINGS]
https://amzn.to/3lvUXGq
[BAMBOO CHOPPING BOARD]
https://amzn.to/2Z6i14t

WATCH OTHER TUTORIALS!:
[CHOCOLATE COVERED STRAWBERRIES 2 WAYS]
https://youtu.be/i4-dcZwLBXE
[CHOCOLATE COVERED STRAWBERRY COOKIES]
https://youtu.be/NIOw1-iR_7c
[FLUFFY YET RICH CHOCOLATE CAKE]
https://youtu.be/NGCiUKxZlZg

ANY QUESTION? Let me know in the comment section below!💬

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MUSIC:
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#cake #lunchboxcake #bentocake #wintercake #cakedecoration

Видео Winterland Cake Box❄️ Make 4 kinds of cakes from 1 sponge batter канала Pastry Living with Aya